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Executive Sous Chef

2 months ago

Salt Lake, Utah, United States Oak View Group Full time
About the Role

Oak View Group is a global leader in venue development, management, and premium hospitality services for the live event industry. We offer a 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Job Summary

We are seeking an experienced Executive Sous Chef to oversee the direction of our kitchen's daily activities in accordance with our policies and objectives. The successful candidate will be responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. This role requires a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of assigned events.

Key Responsibilities
  • Ensure budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events.
  • Control labor costs through effective scheduling of public food kitchen staff, cross-training, and development of employees.
  • Ensure that the purchasing and preparation of all food products meet our standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained. Monitor production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitor all food served relative to appearance, temperature, sanitary, and quality standards.
  • Supervise all line set-up, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Coordinate the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
  • Assist with the delivery and set-up of catered services and food service areas as needed.
  • Training and development, including departmental orientation of new employees. Provide leadership and support to the entire kitchen staff; build morale and encourage empowerment of staff.
  • Maintain a positive and compliant employee relations climate. Responsible for staffing, training, evaluation, and counseling of public food kitchen staff. Promote support and communication with the entire staff. Positively interact with front-of-house staff. Rapidly solve problems.
  • Ensure compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
  • Assist the Executive Chef in fulfilling kitchen record-keeping and administrative requirements, including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
  • Promote teamwork among staff through effective communication, follow-through, and goal setting. Lead by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.
Requirements
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multi-task, and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
  • Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current Food Handler's card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program.